Penne with Eggplant, Roasted Peppers, and Sausage
| Yield: | 6 Servings |
| Categories: | Baked, American, Italian, Entree |
| 1 1/2 | lb | Japanese eggplant; about 6, cut lengthwise, 1/4 inch slices |
| 7 | tb | Olive oil |
| Salt | ||
| Ground black pepper | ||
| 1 | lb | Hot or sweet Italian sausage |
| 4 | oz | (1 jar) roasted red peppers; drained, chopped coarse |
| DIVIDER | --or- | |
| 1 | Red bell pepper; roasted, peeled and seeded and chopped coarse | |
| 1 | md | Clove garlic; minced |
| 1 | md | Tomato; peeled, seeded, dice |
| 1/2 | c | Loosely packed; minced cilantro |
| 1 | ts | Balsamic vinegar |
| 2 | tb | Lemon juice; from 1/2 lemon |
| 12 | oz | Penne or dried pasta |
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